Recipes (11): Madelines

Mocha Madeleines
...Choco-Mocha Madeleines
Lemon-Almond Madeleines
Light Orange Madeleines
Orange-Walnut Madeleines
Madeleines
Basic Madeleines
Tea-Scented Madeleines
Spice Madeleines
Cocoa Madeleines
Filled Chocolate Madeleines

SueA, CA (4:45:58 pm) : Mocha Madeleines
2 eggs
1 teaspoon instant-coffee crystals
1/2 teaspoon vanilla
1 cup sifted powdered sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
1/2 cup margarine or butter, melted and cooled
Powdered sugar
1. Grease and flour twenty-four 3-inch madeleine molds; set aside.
2. Beat eggs, coffee crystals, and vanilla in a medium bowl with an electric
mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar.
Beat for 5 to 7 minutes more or till thick and satiny.
3. Sift together flour, cocoa powder, and baking soda. Sift one-fourth of
the flour mixture over the egg mixture. Gently fold in. Fold in remaining
flour by fourths. Fold in melted margarine or butter. Spoon into prepared
molds, filling three-fourths full.
4. Bake in a 375 oven for 10 to 12 minutes or till tops spring back when
lightly touched. Cool in molds on a rack for I minute. Loosen cookies onto
rack, molded side up, and cool. Sift additional powdered sugar over tops.
Store in freezer. Makes 24.

Choco-Mocha Madeleines: Follow directions above except fold 1 ounce finely
chopped semisweet chocolate into batter along with the cooled margarine.
B H & G Christmas Cookies 1991

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SueA, CA (4:46:57 pm) : Lemon-Almond Madeleines
1/2 cup sugar
2 egg yolks
1/2 cup butter (no substitutes), melted and cooled
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup finely chopped toasted almonds
2 slightly beaten egg whites
Powdered sugar

GREASE and flour twenty-four 3-inch madeleine molds. Set molds aside.

BEAT sugar and egg yolks in a medium mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add butter, lemon peel, lemon juice,
and vanilla. Beat on low speed till combined.
SIFT together flour, baking powder, baking soda, and salt. Sift or sprinkle
about one-fourth of the flour mixture over the egg yolk mixture. Gently fold
in. Repeat, folding in one-fourth of the flour mixture at a time. Fold in
nuts. Gently stir in egg whites. Spoon batter into prepared molds, filling
each mold about half full.
BAKE in a 375 oven for 10 to 12 minutes or till edges are golden and tops
spring back when lightly touched. Cool in molds for I minute. Using the
point of a knife, loosen cookies from molds; invert onto a wire rack. Remove
molds, and cool cookies completely on rack.
COVER tightly and store at room temperature up to 3 days. Just before
serving, sift powdered sugar over tops of pastries. Makes 24.

Nutrition facts per cookie: 78 car., 6 9 total fat (3 g sat. fat}, 28 mg
cholesterol, 67 mg sodium, 6 9 carbo., 0 9 dietary fiber, 1 9 pro.
B H & G Holiday Cooking 1997

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SueA, CA (4:47:28 pm) : Light Orange Madeleines

1/2 cup light corn-oil spread
1 large orange
1 cup sugar
3/4 cup thawed frozen no-cholesterol egg substitute
1 1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

About 1 1/2 hours before serving or early in day:
1. In 1-quart saucepan over low heat, heat light corn-oil spread until
melted; set aside to cool. Grate peel from orange; reserve orange for use
another day.
2. Preheat oven to 400 degrees F. Spray one madeleine pan (12 3 3/8 by
2-inch shells) with nonstick cooking spray.
3. In large bowl, with mixer at low speed, beat sugar, egg substitute,
orange extract, and vanilla extract until blended, occasionally scraping
bowl with rubber spatula. Increase speed to high; beat until very light and
lemon-colored, about 5 minutes, occasionally scraping bowl. With rubber
spatula or wire whisk, fold in flour, salt, grated orange peel, and melted
corn-oil spread until blended.
4. Spoon about 1 tablespoon batter into each madeleine shell. Bake 10
minutes or until golden. immediately remove cookies from shells to wire
racks to cool. Repeat until all batter is used, spraying shells each time.
Store cookies in tightly covered container. Makes about 2 1/2 dozen cookies.
Good Housekeeping December1993

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SueA, CA (4:48:09 pm) : Orange-Walnut Madeleines
These shell-shape sweets have the texture of sponge cake.
1/2 cup sugar
2 egg yolks
1/2 cup butter, melted and cooled
1 teaspoon finely shredded ornage peel
1 tablespoon orange juice
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cardamom
1/8 teaspoon baking soda
1/4 cup finely chopped toasted walnuts
2 slightly beaten egg whites
Powdered sugar (optional)

1. Grease and flour twenty-four 3-inch madeleine molds; set aside.
2. Beat sugar and egg yolks in a medium bowl with an electric mixer on
medium to high speed about 30 seconds or till thoroughly mixed. Add melted
butter, orange peel, orange juice, and vanilla. Beat on low speed till
combined.
3. Sift together flour, baking powder, cardamom, baking soda, and l/8
teaspoon salt. Sift or sprinkle about one-fourth of the flour mixture over
the egg yolk mixture. Gently fold in flour mixture. Repeat sifting and
folding in one-fourth of the flour mixture at a time. Fold in nuts. Gently
fold in egg whites.
4. Spoon batter into prepared molds, filling each mold about half full. Bake
in a 375 oven for 10 to 12 minutes or till edges are golden and tops spring
back when lightly touched. Cool cakes in molds for 1 minute. Using the point
of a knife, loosen cakes from molds. Invert cakes onto a wire rack. Remove
molds and cool cakes completely on the rack. Tightly cover and store at room
temperature till serving time or for up to 3 days. Just before serving, sift
powdered sugar over tops, if desired. Makes 24.
B H & G Holiday Cooking 1996

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SueA, CA (4:48:39 pm) : Madeleines

1/4 cup butter, clarified and cooled
2 eggs
3/4 cup sugar
1/2 teaspoon grated lemon rind
1/2 teaspoon vanill
1 cup all purpose flour, unsifted
Butter
To clarify butter, put in a small deep saucepan. Heat slowly until foam
disappears from top and there is a light brown sediment in the bottom of the
pan. This takes about 10 minutes. When clear, remove from heat and skim off
any brown top. Pour off clear butter leaving sediment in pan. Cool. Put
eggs, sugar and lemon rind in a rather flat bowl and stir until blended. Put
over a saucepan containing 1 or 2 inches of hot water. Water should not
touch bowl nor should it boil. Put saucepan with bowl over low heat 5 to 10
minutes, or until egg mixture is lukewarm. Remove from over hot water and
beat with electric mixer at high speed until light, fluffy and tripled in
volume. Add vanilla. Fold in flour and clarified butter. Do not beat.
Generously butter 2 3/4 inch madeleine pans. Fill 2/3 with batter. Bake in a
preheated hot oven at 450 for 7 to 8 minutes or until golden brown. Let
stand 1 or 2 minutes before removing from pans. Butter pans again, refill
with batter and bake. Repeat until all batter is used up. Makes about 42
madeleines
Jackies Recipe Magic

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SueA, CA (4:49:21 pm) : Basic Madeleines

Makes 2 dozen 3-inch cakes
3 eggs, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
1/4 teaspoon lemonjuice
1 1/3 cups sifted all-purpose flour
3/4 cup clarified unsalted butter

1. In a large bowl, whisk the eggs with the sugar until light colored and
thick enough to fall in ribbons. beat in the vanilla, lemon zest and lemon
juice.
2. Using a rubber spatula, fold the flour into the eggs. Fold in 1/2 cup of
the butter until just incorporated; do not overfold. Tightly cover the bowl
with plastice wrap and refrigerate for at least 1 hour until chilled
through. (The recipe can be prepared to this pint up to 24 hours ahead.)
3. Preheat the oven to 425 degrees. Using a small pastry brush, grease two
12 form madeleine molds of 3-inch long forms with 2 tablespoons of the
butter. Place the mold upside-down over a baking sheet to catch drips so
that the butter will evenly coat the molds and won't pool in the bottom;
refrigerate until the butter is set, about 10 minutes. Brush again with 2
tablespoons butter and let chill until set.

4. Spoon rounded tablespoons of the batter into the mold. Do not smooth the
batter. Bake in the center of the oven for 5 minutes; then reduce the heat
to 375 and bake for 7 to 10 minutes, until the madeleines are golden in the
center and browned around the edges.

5. Remove from the oven. Sharply rap the mold against a flat surface to
loosen the madeleines. Turn out and let cool slightly on a wire rack. Serve
warm. (The madeleines can be loosely wrapped in waxed paper and stored in a
loosely covered container for ur, tn 24 hours.)

TEA-SCENTED MADELEINES

MAKES 2 DOZEN 3-INCH CAKES
3/4 cup clarified unsalted butter
2 tablespoons Earl Grey tea
3 eggs, at room temperature
3/4 cup sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon fresh lemon juice
Pinch of salt
1 l/3 cups sifted all-purpose flour

1. In a small saucepan, combine l/2 cup of the butter with the tea. Gently
steep over low heat for 10 minutes to release the aromatic oils; do not
boil. Remove from the heat and set aside, uncovered, to infuse for 30
minutes. Strain the butter and discard the tea.
2. Continue from Step 1 of the Basic Madeleines, substituting the tea
flavored butter for the plain clarified butter in Step 2.

SPICE MADELEINES

MAKES 2 DOZEN 3-INCH CAKES
3/4 cup clarified unsalted butter
3-inch cinnamon stick, broken into pieces
1 tablespoon whole cloves
3 eggs, at room temperature
3/4 cup sugar
Pinch of salt
1 1/3 cups sifted all-purpose flour

1. In a small saucepan, combine 1/2 cup of the butter with the cinnamon and
cloves. Gently warm over low heat for 10 minutes to release the aromatic
oils; do not boil. Remove from the heat and set aside, uncovered, to infuse
for 30 minutes. Strain the butter and discard the spices.
2. Continue from Step 1 of the Basic Madeleines, substituting the spice
flavored butter for the plain clarified butter in Step 2.

COCOA MADELEINES

MAKES 2 DOZEN 3-INCH CAKES
3 eggs, at room temperature
3/4 cup sugar
1 teaspoon rum extract
1 cup sifted all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
3/4 cup clarified unsalted butter

1. In a large bowl, beat or whisk the eggs with the sugar until light
colored and thick enough to fall in ribbons. Beat in the rum flavoring.
2. Sift together the flour and the cocoa. Gently fold into the eggs.
3. Fold 1/2 cup of the butter into the batter until just incorporated; do
not overfold. Tightly cover with plastic wrap and refrigerate for at least 1
hour until chilled through.
4. Continue from Step 3 of the Basic Madeleines.
The Best of Food and Wine 1986 Collection

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Betsy-TKL (9:29:52 pm) :
A Blue Ribbon Winner from Suzanne Kopf, Ohio State
Fair.

What Suzanne does here is sandwich the madeleines with a rich,
butter cream filling (but why not a chocolate one? Add about 2 -
3 spoons of cocoa power) to resemble partially opened cockle shells.
Me, I would simply sandwich them, as I think they would be easier to
eat. Or, Her application would be pretty sitting in a raspberry puree
and a few fresh berries for a formal, but light desert. You could rest
one perfect berry inside the cocked shell to simulate a pearl. Just
a thought. That's three variations on this delightful presentation.
Or simply enjoy with tea.

FILLED CHOCOLATE MADELEINES

10 tablespoons unsalted butter
3 oz semisweet chocolate
2 tablespoons unsweetened cocoa powder
3/4 cup sugar
1 1/4 cup all purpose flour, sifted
1/8 teaspoon salt
3 eggs, room temperature
2 egg yolks
1 teaspoon vanilla extract
2 oz semisweet chocolate, melted

Butter Cream Filling:

1/2 cup unsalted butter, room temperature
1 (1 lb) box powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk

Preheat oven to 350F. Grease and flour, or spray madeleine molds.
Melt butter and chocolate in saucepan over low heat; stir to blend.
Sift cocoa powder, sugar, flour and slat into medium bowl. Beat or
whisk eggs, egg yolks and vanilla in small bowl until light and
fluffy. Blend melted chocolate mixture and eggs into flour mixture.
Stir until sugar is well incorporated (about 2 minutes). Fill each
mold 1/2 full. Lightly tap pan so that tops are all flat. Bake in
oven for 5 minutes or until centers are done. Remove to wire racks,
shell side up to cool. As cakes cool, place in airtight container
to prevent drying out.

Prepare Butter Cream Filling. Cream butter, sugar and vanilla until
well incorporated. Add enough milk to make a spreadable filling.
Spread 1 1/2 teaspoons of filling between each pair of cakes (flat
sides) and mound more to top so it gives the effect of an opened
sea shell. Refrigerate in a covered container to firm filling.
Brush melted chocolate on top side of each cookie presentation.
May be frozen. Let stand about 15 minutes at room temperature.

Makes 84 madeleines or 42 filled cookies.

OR:

Fill molds 2/3 full and bake madeleines about 10 minutes until centers
test done. Dip narrow ends in melted chocolate or brush tops with
chocolate to coat. These would also be pretty dusted with ground
chocolate over the wet chocolate icing.

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